What’s in my Pantry? Canned CarrotsJump to Recipe
This is the first installment in a new series here at Macheesmo. I’ve heard from a number of people that one of the daunting things about cooking is finding ways to use random stuff you accumulate in your pantry. I have that problem.
My goal with this series is that each post will get rid of something in my pantry without adding a bunch of new stuff. This means that I can’t buy $20 worth of crap to make a great meal out of some leftover canned thing. This is a practice in frugality and usefulness. I think the dishes will end up being pretty experimental, possibly awful, but hopefully educational.
What you can do: Send me your pantry items! Got something that has been in your pantry forever that you can’t use? Email it to me or leave it in a comment! I’ll try to help out.
No. You don’t have to actually send me the item via snail-mail. Although if you wanted to get rid of it immediately, I guess you could!
Without further ado, let me introduce you to:
I’m not really sure where I got these from. I know I didn’t purchase them. Not because I don’t like canned food. Canned food has a place in a cook’s arsenal without a doubt. Canned beans and tomatoes are things that use weekly. But canned carrots just aren’t my favorite. I actually think these were given to me if you can believe it. A friend was moving and I’m pretty sure I adopted all of her food including these beauties.
So I browsed my kitchen and found some wonderful things that I thought might add some life to the carrots. I came up with these items:
After I thought about this, I realized that most readers may not have brandy, or curry powder, or maybe not even brown sugar! But at the same time, I wasn’t really sure that any of these additions would help our poor friends, the carrots.
So, I decided since I had two cans, I would make two batches both with the same base which included:
– 1 Teaspoon butter.
– 1 Teaspoon brown sugar.
– A pinch of salt.
Let the butter melt in a pan and then throw in your carrots on low heat! After they get warmed up, sprinkle with your brown sugar and the sugar will caramelize just a bit. Then add a touch of salt.
I did that preparation with both of my pans.
This was such a quick preparation. From can opener to spoon I would guess this took 7 minutes.
After the sugar in both batches started to melt I went two separate directions. In one pan I poured in a splash of Brandy. I stirred – expecting magic. Instead, the pan just kind of turned to mush. I’m fairly certain I made alcoholic baby food. What was weird is in the final result, you could taste neither the butter, sugar, or brandy. It just tasted like canned carrots – in other words, not the best.
So don’t put brandy in your carrots. Some of you smarties may have already thought that, but you never know if you don’t try right? Well, I tried so you don’t have to.
Now let’s talk about what worked! The curry. I did the exact same starting base but near the end I added about 2 teaspoons of curry powder. I wasn’t expecting a lot, but I must admit I was presently surprised! You could still taste the carrot, but the curry just kind of smoothed it out and at the same time gave it some shabang.
If you don’t have curry powder, you could just use butter and brown sugar (or heck just butter) and the carrots taste way better than out of the can. But if you happen to have some curry powder lying around, I highly recommend it.
If you have Brandy lying around, however, drink it. Do not mix it in with your canned carrots unless you have already consumed at least half a bottle of said brandy – then maybe the dish would be appetizing.
What are some items that you have laying around your pantry?